Quinoa Apple Cranberry Salad

This quinoa apple salad is a fresh and satisfying choice when you want something healthy but still full of flavor. It combines the nuttiness of quinoa with crisp apples and sweet dried cranberries, all brought together by a bright and tangy vinaigrette. Perfect for lunch, a light dinner, or a side dish for any occasion.

I came up with this salad wanting something portable and wholesome for work lunches. It quickly became a favorite because it tastes as great chilled as it does right after tossing.

Ingredients

• Vegetable broth: cooks the quinoa adding more flavor than water and keeps it moist
• Tricolor quinoa: brings visual interest plus a nutty texture that is satisfying without being heavy
• Dried cranberries: add chewy bursts of sweetness that complement the tart apple
• Gala apple: is sweet and crisp; choose firm apples without bruises for the best crunch
• Celery: adds an aromatic crunch to balance softness and sweetness
• Fresh parsley: brightens the salad with a hit of herbaceous freshness
• Candied walnuts: bring a delightful crunch and sweetness; pick walnuts with even coating and no clumps
• Extra virgin olive oil: forms the base of the vinaigrette for richness and mouthfeel
• Maple syrup: adds a natural sweetness that blends beautifully with the tangy vinegar
• Dijon mustard: provides subtle heat and helps emulsify the dressing
• Apple cider vinegar: gives a sharp but fruity acidity
• Garlic: infuses the vinaigrette with depth and punch
• Ground allspice: adds a warm and fragrant note
• Kosher salt: enhances all the flavors without overpowering
• Black pepper: adds a mild heat and spices the dressing just right

Instructions

Build The Quinoa Base:

Bring the vegetable broth and rinsed quinoa to a boil in a medium saucepan. Stir in the dried cranberries then cover the pot and remove from heat. Let it sit untouched for 15 minutes so the quinoa cooks perfectly and absorbs the flavor of the broth with a slight sweetness from the cranberries. Fluff the quinoa gently with a fork to separate the grains and transfer it to a large salad bowl to cool slightly.

Whisk The Vinaigrette:

While the quinoa rests, combine olive oil, maple syrup, Dijon mustard, apple cider vinegar, minced garlic, ground allspice, kosher salt, and black pepper in a small bowl. Whisk thoroughly until the dressing is smooth and emulsified, with a balance of sweetness and acidity that will brighten the salad.

Combine The Salad Ingredients:

Add the diced gala apple, celery, chopped parsley, and candied walnuts to the bowl with quinoa. Pour the vinaigrette over everything and toss gently but thoroughly so every bite gets coated with the dressing while keeping those fresh textures intact.

Serve Or Chill:

You can serve this salad immediately for a slightly warm, fresh experience or refrigerate it for at least 30 minutes to let the flavors meld and intensify. The salad holds well chilled and tastes great at room temperature too.

I love how the crisp apple is always the star of this salad in every bite. It reminds me of family picnics where my mom would make a version of this, swapping ingredients to match the seasons but always with that crunchy, fruity touch that brings everyone back for more.

Storage Tips

Store this salad in an airtight container in the fridge. It stays fresh and flavorful for up to three days. For best texture keep the candied walnuts separate if you want to prevent them from getting soggy and add them just before serving.

Ingredient Swaps

Try using green grapes instead of apples for a sweeter burst. Walnuts can be replaced with pecans or toasted almonds. If you do not have vegetable broth, a light chicken broth or even water with a pinch of salt will work.

Serving Ideas

This salad is great on its own but also pairs wonderfully with grilled chicken or fish. Serve it as a side at a barbecue or toss it with some crumbled feta for extra creaminess. It can also be spooned onto butter lettuce leaves for a fresh handheld appetizer.

Seasonal Twists

In winter add roasted butternut squash cubes for warmth and earthiness. In summer swap parsley for fresh mint and add cucumber for refreshing brightness. For fall, sprinkle with cinnamon instead of allspice to highlight the apple’s natural sweetness.

This salad is a perfect go-to when you want something that feels both wholesome and special without a lot of fuss. Enjoy bringing this bright and crunchy dish to your table any time you want a little boost of fresh energy.

Frequently Asked Recipe Questions

→ Can I use other grains instead of quinoa?

Yes, grains like couscous, bulgur, or farro can offer different textures but adjust cooking times accordingly.

→ How can I make this dish vegan?

Ensure the Dijon mustard and maple syrup are vegan-friendly and use vegetable broth during cooking.

→ Is it better served warm or cold?

This salad is delicious both chilled to enhance flavors or at room temperature for a fresh bite.

→ How to store leftovers?

Keep refrigerated in an airtight container for up to 3 days to maintain freshness and texture.

→ Can I adjust the sweetness?

Yes, vary the maple syrup amount in the vinaigrette to suit your taste preferences.

→ What can I substitute for candied walnuts?

Try toasted pecans, almonds, or even pumpkin seeds for a different crunch and flavor.